Don't leave a glass bottle of sparkling water in the back of the refrigerator that freezes everything. This morning, I heard a *boom*, then opened the refrigerator to see water, ice and green glass everywhere.

I made hummus for the first time today. (Broke out my food processor for the first time, too - it was a wedding gift, seven years ago . . .) Anyway, PROTIP: if you're going to browse recipes on the internet and "average them out" because you're usually a pretty good cook and weren't planning on measuring anything anyway, check the yield of the recipes before you use them. My hummus ended up in the "oh god oh god can't breathe garlic's gonna get me" range because the recipe I got the amount of garlic was calibrated to make three times the total output as the recipes I got the other ingredient quantities from I doubled everything else (nearly overflowing the food processor) and added some more stuff just for the heck of it and the hummus is now down from "death by garlic" to "vampires can't come on this block anymore." Incidentally, anyone need a gallon of garlic hummus?

I made hummus for the first time today. (Broke out my food processor for the first time, too - it was a wedding gift, seven years ago . . .) Anyway, PROTIP: if you're going to browse recipes on the internet and "average them out" because you're usually a pretty good cook and weren't planning on measuring anything anyway, check the yield of the recipes before you use them. My hummus ended up in the "oh god oh god can't breathe garlic's gonna get me" range because the recipe I got the amount of garlic was calibrated to make three times the total output as the recipes I got the other ingredient quantities from I doubled everything else (nearly overflowing the food processor) and added some more stuff just for the heck of it and the hummus is now down from "death by garlic" to "vampires can't come on this block anymore." Incidentally, anyone need a gallon of garlic hummus?

I don't need it...but I go through about three normal size packs in 2 weeks so I could probably use some for next week.

Sounds about like my hummus... even DH (who loves garlic as much as I do) requested that I use less garlic when I do hummus for dinner, as apparently I reeked of garlic when he got home. Apparently my breath could kill Dracula at 50 paces.

Logged

What part of v_e = \sqrt{\frac{2GM}{r}} don't you understand? It's only rocket science!

"The problem with re-examining your brilliant ideas is that more often than not, you discover they are the intellectual equivalent of saying, 'Hold my beer and watch this!'" - Cindy Couture

My sister used to make a heavy garlic Italian type dressing. She ate it all the time. She had to quit when she started sweating out the excess garlic. Yup, she was fun to be around for a little bit.

My sister's first husband had a personal philosophy about food that could be best expressed as "If you're eating curry, you should be sweating by the third bite. If you're eating Italian, you should be able to taste the garlic on your skin the next day." Despite this, he never got whiffy!

I did that once with salsa. I didn't feel like measuring, so I just started peeling cloves of garlic and tossing them in. I think I added like 20. It was painful to eat.

I was given a cookbook that had a cheddar/beer soup in it, as a wedding gift.

I don't tend to buy garlic often--I like garlic but I'm much more likely to scoop out the amount in the pre-minced jarred garlic or to use garlic salt than to actually buy a clove of garlic.

Cheddar-beer soup called for 1 clove of garlic. If you're a newbie cook and your new husband is helping you, 1 clove=/= 1 head.It was inedible. *shudder*sadly enough, I've never felt inclined to try the recipe again

Just because you normally use your restaurant-style stainless steel pan on the top of the stove and the handle is safe to touch when you use it that way does not mean that you can grasp it bare-handed immediately after you pull it out of the oven which was on high broil. A tremendous amount of OW OW OW OW and a succession of ice packs later and my hand has bands of shiny skin where I managed to wrap it completely around the handle before the intense heat made it to my brain and the "LET GO NOW" signal made it back to my hand.

I did that once with salsa. I didn't feel like measuring, so I just started peeling cloves of garlic and tossing them in. I think I added like 20. It was painful to eat.

I was given a cookbook that had a cheddar/beer soup in it, as a wedding gift.

I don't tend to buy garlic often--I like garlic but I'm much more likely to scoop out the amount in the pre-minced jarred garlic or to use garlic salt than to actually buy a clove of garlic.

Cheddar-beer soup called for 1 clove of garlic. If you're a newbie cook and your new husband is helping you, 1 clove=/= 1 head.

It was inedible. *shudder*sadly enough, I've never felt inclined to try the recipe again

I had a friend who tried that once. When she was a Bride, she was making meatballs for her DH and made the 1 head=1 clove of garlic mistake. She also thought that dried herbs were less flavorful than fresh and added almost half a jar of oregano.